Get Weekly Delicious Recipes

Berry Cheesecake Chocolate Chip Cookie Cups

6/29/14

Disclosure: This post may contain affiliate links. Cupcakes & Kale Chips is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

As I share this recipe, I’m feeling kind of bad, people. Now you all know my kid is a good eater, not only quantity, but quality and variety. Well, we had a bunch of family visiting a few weeks ago, and Grandma took him out with her to run errands before we had a family party. They grabbed lunch along the way, which ultimately ended up being a hard boiled egg from the salad bar at the grocery store, plus some tacos and stuff from one of those Mexican chains (no, not the one that rhymes with Block-o-Smell). Apparently he ate quite a bit, then had some pepperoni bread and veggies and dip as appetizers at the party. When dinnertime came, I fixed him a plate of food, which he barely touched. And let me tell you people, that never happens.

Let me also tell you his 1-year-old little brother polished off everything that he didn’t eat… after finishing his entire plate of food. Oh gosh, how I fear the teenage years.

MY LATEST VIDEOS

Naturally when dessert time came, he found his appetite, and proceeded to polish off a small piece of cake, fruit, and one of another variety of cookie cups I made. When he asked for one of these, I had to put my foot down. But I did tell him that if there were any left, I would bring one home for him to have another night. At that time there were still several.

Naturally, I forgot. That happens when you are trying to wrangle two little boys amidst a house full of people.

And naturally, he remembered… when we were in the car on the way home. By that time (yes, I did call my mom to check), well, NOT. ONE. LEFT.

Worst mother ever. At least in his mind. Ugh!

I still haven’t ventured into the gluten-free cookie-baking world other than flour less varieties, and I was super busy when I was trying to squeeze in making desserts for a party, so I cheated a bit and used a prepackaged gluten-free cookie dough from the refrigerator section. Go ahead and use your favorite homemade or store-bought regular or gluten-free cookie dough. Just keep an eye on the baking time, as it may vary from mine.

The topping is pretty much my usual Greek yogurt cheesecake frosting/filling type thing that I always slightly tweak depending on the recipe. It isn’t too sweet, as I like to use it when there are other sweet components and want some tart and tangy to balance it out. So it worked perfectly here sitting atop a nice, thick, chewy chocolate chip cookie cup. Then when you bite in and get bite of hidden raspberry, what a sweet, happy surprise.

OK, now granted I split the container of cookie dough and made two different variations of cookie cups, so there were only twelve… but there was also the twelve of the other variety, and cake, and cookies, and fruit salad. And only about twenty people. But as I said, I couldn’t even save one for The Bug. So I’m thinking they were pretty tasty! I will neither confirm nor deny that I am the one that took the bite out, solely for food styling purposes 😉

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

And check out today’s menu 50 amazing recipes for all of your summer picnics!

Cool in pan for several minutes before removing to cooling rack to cool completely.

Prepare the cheesecake topping by combining the cream cheese, Greek yogurt, powdered sugar and vanilla in a large bowl or the bowl of your stand mixer and beat with a hand mixer or stand mixer until smooth.

Use a small amount of the cheesecake topping to attach one raspberry to the top of each cookie cup.

Use a piping bag, plastic bag with a hole cut in the cornier to pipe the topping carefully around the raspberry on top of the cookie cup, or spread around it carefully with a knife or spatula. Smooth out the topping with a knife or spatula.

Garnish each cookie cup with one strawberry slice and one blueberry.

Notes

If you use another cookie dough, you may have to adjust quantity and/or baking time and temperature.

Get Weekly Delicious Recipes

DON’T MISS OUT! MAKE SURE TO FOLLOW ME FOR YUMMY RECIPES! JOIN OVER 1 MILLION FOLLOWERS ON FACEBOOK,
PIN WITH ME ON PINTEREST, AND KEEP UP WITH THE LATEST
ON INSTAGRAM AND TWITTER! YOU CAN ALSO JOIN THE CONVERSATION
IN THE NO-FUSS FOOD AND FUN GROUP ON FACEBOOK.

I found your recipe over at the Two Cup Tuesday link party. I host Tickle My Tastebuds Tuesday and would love it if you linked up this recipe. I’m sure our party goers would love it as much as I do. Here is the link http://bit.ly/1mF7z6K. Have a wonderful day!!

You are not anywhere near the worst mother ever – more like one of the best, it sounds like. You’ll just have to make these again one day, maybe your son would even help you. Oh, and when I do gf baking, I love Cup 4 Cup!